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For a delicious Thai basil chicken stir fry, gather these items: - 1 lb (450g) chicken breast, thinly sliced into bite-sized pieces - 1 cup fresh Thai basil leaves, packed - 2 tablespoons vegetable oil - 4 cloves garlic, finely minced - 2 Thai bird's eye chilies, thinly sliced (adjust for desired spiciness) - 1 red bell pepper, cut into strips - 1 cup snap peas, trimmed - 3 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 teaspoon sugar - Salt and pepper, to taste - Cooked jasmine rice, for serving If you are missing an ingredient, here are some options: - Chicken breast can be swapped for chicken thighs for extra flavor. - Use regular basil if you can’t find Thai basil, but it will change the taste. - For a gluten-free option, replace soy sauce with tamari. - Snap peas can be replaced with green beans or broccoli florets. - You can use any color bell pepper if red is unavailable. Choosing fresh ingredients makes a big difference. Here are my tips: - Chicken: Look for chicken that is pink and has no bad smell. - Basil: Choose bright green leaves without any brown spots or wilting. - Garlic: Pick firm bulbs with tight skin, avoiding any that are sprouting. - Chilies: Select firm, vibrant chilies for the best flavor and heat. - Vegetables: Choose crisp snap peas and bell peppers. They should feel firm and look shiny. Using fresh ingredients will make your Thai basil chicken stir fry truly shine! {{ingredient_image_2}} Start by gathering all your ingredients. This makes cooking smooth and fun. Slice the chicken breast into small pieces. Cut the red bell pepper into strips. Trim the snap peas and set them aside. Mince the garlic finely. The better your prep, the easier the cooking! Heat a large wok or skillet over medium-high heat. Add the vegetable oil until it shimmers. Carefully add your sliced chicken to the hot oil. Stir-fry it for about 4 to 5 minutes. Cook until the chicken turns golden brown and is no longer pink. Once done, remove the chicken and place it on a plate. In the same wok, add the minced garlic and sliced bird’s eye chilies. Stir-fry for about 30 seconds. You want to smell the garlic and chilies. This step adds great flavor. Be careful not to burn them; that can ruin the dish! Next, toss in the sliced red bell pepper and snap peas. Stir-fry for 2 to 3 minutes. You want the veggies to stay colorful and crisp. Then, return the cooked chicken to the wok. Add the soy sauce, oyster sauce, and sugar. Mix everything for about 2 minutes. This helps the flavors blend well. Finally, take the wok off the heat. Gently fold in the fresh Thai basil leaves. The heat will make them wilt a bit, releasing their lovely scent. Taste your stir-fry and add salt and pepper as needed. Serve it hot over fluffy jasmine rice. Enjoy every bite! Stir-frying is quick and fun! Here are some tips to make it even better: - Use a hot wok: Heat your wok until it shimmers. This helps cook the chicken fast. - Don’t crowd the pan: If you add too much at once, food will steam instead of fry. Cook in batches if needed. - Keep it moving: Stir constantly to cook evenly and prevent burning. Do you like it spicy or mild? Here’s how to adjust the heat: - Start small: Use one bird's eye chili for a mild touch. You can always add more later. - Remove seeds: If you want less heat, take out the seeds from the chilies. - Add sauces: Soy sauce and oyster sauce can balance heat with flavor. Taste as you go! Leftovers can be tasty too! Here’s how to store them right: - Cool before storing: Let the stir fry cool down before putting it in the fridge. - Use airtight containers: This keeps your food fresh and prevents odors. - Eat within three days: Enjoy your leftovers within three days for the best taste. Pro Tips Use Fresh Basil: For the best flavor, always use fresh Thai basil. Its aromatic oils are crucial for authentic taste and aroma. Control the Heat: Adjust the number of bird's eye chilies based on your spice tolerance. Start with one and add more if you prefer extra heat. High Heat Cooking: Stir-frying is best done on high heat to achieve that signature char and to keep the vegetables crisp. Don’t overcrowd the pan. Serve Immediately: For the best texture and flavor, serve the stir-fry right after cooking. It’s best enjoyed fresh and hot over jasmine rice. {{image_4}} You can easily make this dish vegetarian or vegan. Swap the chicken for firm tofu. Use the same method to cook the tofu. Just make sure to press it first to remove excess water. This will help it absorb flavors well. For a vegan sauce, use soy sauce and skip the oyster sauce. Try adding a bit of hoisin sauce for sweetness. If you want to change the protein, consider using shrimp or beef. For shrimp, cook them just until they turn pink. For beef, thinly slice it against the grain for tenderness. You can also use seitan, which mimics meat texture. Each of these options will bring unique flavors to your dish. Feel free to get creative with your veggies! Broccoli, carrots, or baby corn work well. You can also try adding mushrooms for an earthy taste. Use what you have on hand. Just remember to keep the cooking time in mind. Some veggies may cook faster than others. Always aim for a mix of colors for a vibrant plate. After enjoying your Thai basil chicken stir fry, let it cool. Place the leftovers in an airtight container. This helps keep your dish fresh. Store it in the fridge for up to three days. Make sure to keep it away from strong-smelling foods. This keeps the flavors intact and prevents any unwanted odors. When you’re ready to eat your leftovers, you can reheat them easily. Use a skillet over medium heat. Add a splash of water or oil to help steam the chicken. Stir often to heat it evenly. You can also use a microwave. Place the stir fry in a microwave-safe bowl. Cover it with a damp paper towel. Heat for one to two minutes, stirring halfway. You can freeze the stir fry if you want to save it longer. First, let it cool completely. Then, transfer it to a freezer-safe bag or container. Squeeze out any air to prevent freezer burn. This dish can last in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat it using the instructions above for the best taste. Thai basil has a unique taste. It is spicier and has a hint of anise flavor. Regular basil is sweeter and milder. You can spot Thai basil by its purple stems and pointed leaves. It works great in stir-fries, adding depth to each bite. Yes, you can prep some parts ahead. Slice the chicken and chop the veggies in advance. Store them in the fridge until you’re ready to cook. However, it’s best to add the basil fresh at the end. This keeps its flavor vibrant. Serve this dish with jasmine rice for a perfect match. The rice soaks up the flavorful sauce. You can also add a side of steamed vegetables or a fresh salad. This adds more color and crunch to your meal. Enjoy your cooking! In this post, I covered the key ingredients for your Thai Basil Chicken Stir Fry. I shared tips for selecting fresh items and offered substitutes. We went through a step-by-step guide on preparing and cooking the dish. I included best practices, variations, and storage tips for leftovers. Remember, cooking should be fun and flexible. Use this information to make the dish your own. Enjoy experimenting with new flavors and ingredients!

Thai Basil Chicken Stir Fry

A flavorful and aromatic stir fry featuring tender chicken, fresh Thai basil, and vibrant vegetables, perfect over jasmine rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb chicken breast, thinly sliced into bite-sized pieces
  • 1 cup fresh Thai basil leaves, packed
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, finely minced
  • 2 units Thai bird's eye chilies, thinly sliced
  • 1 unit red bell pepper, cut into strips
  • 1 cup snap peas, trimmed
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • to taste salt and pepper
  • for serving cooked jasmine rice

Instructions
 

  • Begin by gathering all your ingredients on the counter. Slice the chicken breast, red bell pepper, and snap peas into manageable pieces. Mince the garlic and set everything aside.
  • In a large wok or skillet, pour the vegetable oil and heat it over medium-high heat until it shimmers.
  • Carefully add the sliced chicken to the hot wok. Stir-fry for about 4-5 minutes, or until the chicken is fully cooked and no longer pink in the center. Remove the chicken from the wok and set it aside on a plate.
  • In the same wok, add the minced garlic and sliced bird’s eye chilies. Stir-fry for approximately 30 seconds or until fragrant.
  • Toss in the sliced red bell pepper and snap peas. Continue to stir-fry for an additional 2-3 minutes until the vegetables are tender yet still crisp.
  • Add the cooked chicken back into the wok along with the soy sauce, oyster sauce, and sugar. Stir everything together for about 2 minutes.
  • Remove the wok from heat and gently fold in the fresh Thai basil leaves.
  • Taste your stir-fry and adjust the seasoning with salt and pepper. Serve hot over jasmine rice.

Notes

Serve with extra basil leaves and sliced chilies for garnish.
Keyword chicken, quick meal, stir fry, Thai basil